Green leafy vegetables are my favorite side dishes; they are not only yummy but also full of vitamin A, fiber and vitamin C. It is here in U.S. where I learned to cook and eat braised collard greens, mustard greens and turnips. Oh boy, I tell you these are very yummy! I am sharing this recipe in case you want to try it. I made some of this side dish last week and served it with my in-laws this week and they loved it! They loved my brussel sprout, too :-)!Ingredients:
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 big bag collard greens, ribs removed
Salt and freshly ground black pepper
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 big bag collard greens, ribs removed
Salt and freshly ground black pepper
Directions:
In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. De-glaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. De-glaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
2 comments: